Gluten Free and Vegan ... NO BAKE Cheesecake!

My eyes have been opened to the possibilities of CASHEW CHEESECAKE. As Emily Dickinson so eloquently stated, "I dwell in possibilities", so to do I. I can see the possibilities with this customizable recipe ... I cannot wait to keep playing with my food to find the perfect combination! Yes, you will see more variations of this recipe on the blog ... like quinoa and pasta, there are endless possibilities!

Ingredients for the BASIC RECIPE:
1-1 1/2 cups of cashews soaked overnight in an airtight container. (a couple of days is fine...refrigerated)
2-4 TBSP almond milk
2 TBSP vanilla flavoring
OPTIONAL: add a different flavor, 1/4 cup fresh fruit, or 1/3 cup (nut/seed/soy) butter

Crust:
I used my JR Date Bar Recipe and PB Protein Bites in the two trials of this I created. The PB Protein bites added a crunch where the Date Bars a silky smoothness to offset the cold and stiff cheesecake.

Instructions:
Prepare the crust and add to your freezer safe container

Drain the liquid from the cashews
In a food processor (I use a Vitamix) combine the ingredients until a creamy consistency forms.
Pour over the crust and refrigerate (covered) for at least 30-45 minutes till it sets.

Preparation for serving:
Remove from the freezer to allow the dessert to warm to ease cutting.
Garnish to match flavor profile

MONEY SAVING TIP: Buy cashews in bulk when they are on sale to have on hand for a quick recipe like this!